Seeds Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains with plenty of black spots bring natural sweetness that pairs beautifully with fragrant Ceylon cinnamon, so every bite tastes like it has more going on than the short ingredient list suggests. Coconut oil helps each slice turn deep golden and crisp in the oven without any frying, and a drizzle of honey adds an extra layer of sticky-sweet richness if you're feeling indulgent. Store-bought chip options can be a minefield when you're avoiding seeds — sesame, poppy, and sunflower have a way of sneaking into snack foods — but every ingredient here is straightforward and easy to verify. The mandoline or thin-knife technique is key: uniform slices mean even baking, and that final rest on the pan is what takes them from soft to genuinely crunchy. These are the kind of chips that disappear fast, so you might want to make a double batch.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots)
- 2 tbsp coconut oil, melted
- 1 tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 1 tbsp honey (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a sharp knife or mandoline, slice the peeled plantains on a slight diagonal into rounds about 1/8-inch thick — thin enough to crisp through but thick enough to hold together.
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